Bulgarian Yogurt Starter Culture - Tiny pack of 10 capsules for Genuine Bio Yogurt

Arrived on time with absolutely no issues. The instructions for use are clear. Although my wife and I have been making yoghurt for many years, we decided we wanted to try the Bulgarian culture. For yoghurt we use whole homogenised Jersey milk. This milk is very creamy and makes for a thicker result and there is not really any need to strain although we prefer to do this. For small quantities i.e. 1 litre we use a small electric incubator and incubate for about 7 hours then chill for about 10 hours. For larger quantities up to 2 litres we use a stainless steel saucepan, heating the milk to 180 deg F then cooling to 118 deg F. After adding one capsule and stirring,we cover and maintain at about 118 degF for 7 hours by placing in the oven on the minimum setting (almost pilot light heat) Chilling for a further 10 hours produces perfect yoghurt every time. One capsule will reculture at least 5 times so they are very economical. After straining through muslin to achieve Greek Style thickness we usually end up with 1.25 to 1.5 kg of beautiful yoghurt. We use with fruit and do not add flavourings. We are extremely pleased to have found this source of Bulgarian starter culture.

This works really well for me. A litre of fresh, healthy yoghurt. Simple to make. I use a Lakeland yoghurt maker I got from Amazon for £19.99, mix some dried milk powder in to half a litre of UHT milk, stir really well, add the rest of the milk to take it to one litre and stir again. Microwave for two minutes and thirty seconds, add the contents of the capsule, stir really well, like for at least five minutes of stirring. Stick it in the yoghurt maker over night and in the morning, refrigerate. Then, amazingly, thick tasty and healthy yoghurt. You can even use a couple of spoonfulls for the next batch. I've never gone more than four generations before using a new capsule.

Not had time to see how it works with various types of milk but with tinned coconut milk and arrowroot it it great.

I tried this starter a couples of time with different types of milk and at different temperature, all came out as yucky browny liquid. I had to throw the whole things away and just used normal plain yogurt bought in the supermarket which it worked perfectly well. A complete waste of time and money!

I just made my first experiment.bought 1 litre of whole fat organic milk. I boiled it for 15 minutes, let it cool naturally to 43 (40-45 is ok) Degrees C.add 1 capsule, mix thoroughly.pour the contents into your yogurt making device.I used pressure cooker, yogurt settings for 20 hour (first batch takes longer).Amazing results, very thick tasty yogurt better than anything I tasted.I strained it for 4 hours and I got an amazing spread cheese.Now I am making a large amount from a culture I took from the first batch (you can do 5 times). Just waiting for it to cool down naturally.Excellent results and 5 stars.

It's a good thing to save money on buying yogurts. They'll be almost for free compared to the supermarket ones. But we're still struggling to find the proper milk to get a homogeneous yogurt

Brilliant and wonderful yoghurt set perfectly, I used organic free-range milk full fat and fermented for 10 hours at 39c using a yoghurt maker. I believe this is one of the best that I've made and the taste is excellent pure quality. Thank you very much. And I'll recommend this Bulgarian bio yoghurt starter to everyone who'll listen. Kind regards ismail.

Very fast delivery. Excellent results from product, now into third generation of thick, creamy yogurt from a single capsule. To start the second generation I added two tablespoons of the original culture to one litre of full fat milk from a carton, added two heaped tablespoons of dried milk powder and hey presto, another litre of thick creamy yogurt the next day. Unbelievable results, very strong bacteria, never experienced production like this and I've been making yogurt for the last 3-4 years. Next, I will attempt with some semi skimmed milk because I'm getting rather round.